Good morning Scooby! Don't worry too much about the IT on the brisket...sounds like it's in the dreaded "Stall"...sometimes a large hunk of meat can stall out for hours without the IT rising any at all...depends on the brisket, and each one has a mind of it's own! Just be patient, and eventually that IT will start rising again. And you say it's unfoiled...you can just stay patient and let it ride, or you can foil it and help power it through the stall faster. Foiling will shorten the total cook time, but you'll get less bark on the brisket this way...depends on what you want.
You do, however, need an accurate idea of your cooking chamber temp...you can't always trust the accuracy of the readout on that MES controller, and if your actual temp is lower than what your readout is telling you, that could be part of the reason why your brisket isn't getting done faster. On my old MES40, I always used a Maverick remote therm to monitor the chamber temp, because I knew from experience that the readout on my cooker was about 20* higher than the actual temp in the chamber. Then, once I knew for sure where it consistently cooked, I didn't need to mess the the Mav at all...I just knew I needed to adjust for about 20* difference between set temp and actual temp.
Also, a tip about posting pics. If you want more people to view your photos, embed them in the post. My download speed is not the fastest. I tried to download your photos...took too long to get the first one to load, and I gave up. You can embed the photos in your post...that way, people don't have to download them to see your qview...faster and easier. Here's the link to an easy tutorial on uploading photos into your post:
http://www.smokingmeatforums.com/t/125263/how-to-upload-a-photo-q-view-to-your-post
Hope this helps...good luck and keep up posted! Thumbs Up
Red